Entrees for Events

Cotija-Cumin Crusted Chicken With Mango-Garlic Sauce

Seared and baked chicken breast marinated in citrus juices and honey, rolled in parmesan-like cotija cheese and toasted cumin.

Open Fire Chicken Breast with Blackberry-Mole Sauce

Marinated in citrus juices with dry herbs and charcoal grilled. Simmered in a dark mole sauce made of dried chiles, blends of spices, seeds, nuts, blackberries, and bit of chocolate.

Adobo-Jerk-Rub Roasted Chicken with Mango-Habañero Sauce

Chicken legs and thighs marinated in a sharp red chile sauce with vinager, baked and then seared in whipped butter with Jamaican spices.

Santa Fe Chicken Roll Adobo

Chicken breast marinated in a red-chile sauce and stuffed with chorizo, roasted sweet peppers, and cilantro with chile colorado sauce.

Chicken Florentine with Tomato-Basil Sauce

Pan seared & stuffed with spinach, caramelized onion, baby bellas and ricotta cheese.

Mesa Grill Sixteen-Spice Chicken with Smoked Red Pepper Sauce

Herbed egg battered and pan fried with wilted spinach, onions and penne pasta in light cream sauce.

Mole Poblano with Smoked Honey-Brine Turkey

Turkey breast marinated in brine and charcoal grilled. Simmered in a dark mole sauce made of dried chiles, seeds, blend of spices, nuts, and a bit of chocolate.

Tortas de Camarón (shrimp cakes) with Chipotle-New Mexico Red Chile Sauce

Shrimps dipped in herbed egg batter with cilantro and pan fried. Served on a bed of wilted spinach, onions and roasted corn.

Grilled Red Snapper with Cajun Spices and Charred Vegetables in Crema

Pacific red snapper marinated in sharp red chile sauce and grilled with cajun spices. Topped with charred tomatillo, garlic, onion, and jalapeno in crema.

Open-Fire Shrimp in Tomatillo-Cilantro Sauce

Large shrimp seasoned with chipotle rub, tossed with cherry tomatoes, zucchini and tangy tomatillo sauce.

Morsels of Blacken Salmon

Tender pieces of fresh water salmon seared with cajun spices, tossed with sweet peppers, cherry tomatoes and onion.

Smoky Pork Loin with Pineapple and Mole Rojo

Marinated in adobo sauce then mesquite-smoked and braised mole rojo served with fresh pineapple and onions.

Stuffed Chipotle-Rub Pork Tenderloin

Marinated in red chile sauce then mesquite smoked and stuffed with spinach, vegetables, apples and pine nuts. Served with mole rojo

Table Carved Chipotle-Rub Tri-Tip with Chipotle Hot Sauce

Three- hour mesquite-smoked and flamed-charred flavored

Louisiana BBQ Shrimp

Poached in spices, herbs, citrus juices and wine.

Chipotle-Seasoned Pot Roast

Mesquite-smoked for hours then braised in chile rojo. Served with carrots, potatoes and onion.

Chipotle-Rub Tri-Tip with Chimichurri Sauce

Three-hour mesquite smoked then charcoal grilled. Served with roasted mushrooms, potatoes, onions.

Grilled Blackened Sea Scallops

Seaoned with cajun spices

Chile Relleño Buffet

Roasted poblano chile with queso Oaxaca. Served with tomatoes, onions, tomato-chipotle sauce and queso fresco